Sauce: Combine wine, fresh lemon juice, Worcestershire sauce and Garlic in a small non aluminum saucepan. Boil until liquid is reduced to ½ cup, about 8 minutes. Add Cream and boil until sauce thickens slightly about 5 minutes, reduce heat to low. Whisk in butter 1 tablespoon at a time season sauce salt and pepper.Strain sauce into a small bowl return to saucepan. Meanwhile prepare Fish: Pre-heat oven to 400. Place flour on a large plate. Whisk Milk and egg in shallow bowl to blend. Sprinkle Fish with salt and pepper. Lightly coat Catfish fillets in flour. Dip into milk mixture Coat top side of catfish in pecans and lightly coat bottom scale side in flour. Heat ½ Tablespoon oil in skillet over medium heat add 2 catfish fillets to skillet nut side down cook until nuts begin to brown, about 2 minutes. Turn over: cook for 1 minute using a metal spatula, transfer fish nut side up, to a rimmed baking sheet. Repeat with remaining fish adding ½ tablespoon of oil add heat on medium. Bake until opaque in center for about 10-15 minutes Transfer Catfish fillets to plate and serve catfish with sauce.